Study on 3D printing of orange concentrate and material characteristics

Azam, S. M. Roknul; Zhang, Min; Mujumdar, Arun S.; Yang, Chaohui

doi:10.1111/jfpe.12689

Cited by 66 publications

(22 citation statements)

References 40 publications

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“…From Table 3, the content of acid and protein decreased in MVD, and the content of fat decreased in IMVD. This could be due to more protein and sugar molecules undergoing non-enzymatic oxidation in MVD [32,33]. The low temperature in the off-dying time of IMVD retarded the occurrence of non-enzymatic browning reactions, which allowed a higher retention of sugar and protein in IMVD dried samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

et al. 2019

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To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).

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Section: Resultsmentioning

confidence: 99%

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

et al. 2019

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“…Recently, three‐dimensional (3D) printing technology has been used to produce foods with a variety of texture from various raw material sources; demands in terms of visual appearance can also be better met. 3D printing has been applied to the production of cereal‐based food (Severini, Derossi, & Azzollini, ), chocolate (Mantihal, Prakash, Godoi, & Bhandari, ), orange‐concentrate based snack (Azam, Zhang, Mujumdar, & Yang, ), fruit‐based snack (Derossi, Caporizzi, Azzollini, & Severini, ), fish surimi gel (Wang, Zhang, Bhandari, & Yang, ), combination of mashed potato and strawberry juice gel (Liu, Zhang, & Yang, ), protein and fiber‐rich food (Lille, Nurmela, Nordlund, Metsä‐Kortelainen, & Sozer, ), and gel system (Liu, Bhandari, Prakash, Mantihal, & Zhang, ). However, very few studies have been made to utilize 3D food printing to produce special foods for people with dysphagia.…”

Section: Current and Future Trendsmentioning

confidence: 99%

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sungsinchai

Niamnuy

Wattanapan

et al. 2019

Comp Rev Food Sci Food Safe

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Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.

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“…Many food products have already been developed using 3D printing: chocolate structures (Lipton, Cutler, Nigl, Cohen, & Lipson, 2015; Mantihal, Prakash, & Bhandari, 2019a, 2019b; Mantihal, Prakash, Godoi, & Bhandari, 2019), cereal‐based foods with probiotics (Zhang, Lou, & Schutyser, 2018), cereal‐based snacks fortified with insects (Severini, Azzollini, Albenzio, & Derossi, 2018), dough (Liu et al, 2019), egg and rice flour blends (Anukiruthika, Moses, & Anandharamakrishnan, 2020), fruit leather (Azam, Zhang, Mujumdar, & Yang, 2018), processed cheese (Le Tohic et al, 2018), smoothies using a blend of fruit and vegetables (Severini, Derossi, Ricci, Caporizzi, & Fiore, 2018). Of these studies, only two investigated the sensory properties of the 3D printed products (Mantihal, Prakash, & Bhandari, 2019b; Severini, Derossi, et al, 2018); and neither study evaluated the 3D printed products using trained panelists, as will be completed in this study.…”

Section: Introductionmentioning

confidence: 99%

“…, dough (Liu et al, 2019), egg and rice flour blends (Anukiruthika, Moses, & Anandharamakrishnan, 2020), fruit leather (Azam, Zhang, Mujumdar, & Yang, 2018), processed cheese (Le Tohic et al, 2018), smoothies using a blend of fruit and vegetables (Severini, Derossi, Ricci, Caporizzi, & Fiore, 2018). Of these studies, only two investigated the sensory properties of the 3D printed products (Mantihal, Prakash, & Bhandari, 2019b;; and neither study evaluated the 3D printed products using trained panelists, as will be completed in this study.…”

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confidence: 99%

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Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum

Strother

Moss

McSweeney

2020

Journal of Texture Studies

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This study examined the effects of different hydrocolloids (guar gum, xanthan gum and gelatin) on the sensory and textural properties of pureed carrots. There were eight products involved in the study; 3D printed carrots and molded carrots without the addition of gums and with guar gum, xanthan gum and gelatin. All products were evaluated using trained panelists (n = 12) and underwent a texture profile analysis. No significant differences were found between the molded and 3D printed pureed carrots; instead, the samples were grouped based on the gum used in their production. The samples made with gelatin and xanthan gum were the hardest (texture profile analysis) and the densest samples when evaluated by the trained panelists. The 3D printing did not affect the taste properties of the pureed carrots, as they were evaluated to be similar to that of the molded carrots (p > .05). This study demonstrated that 3D printing did not affect the textural and sensory properties of pureed carrots when compared to molded carrots. However, changes in the printing parameters (infill percentage, nozzle diameter, flow rate, nozzle height) need to be evaluated to determine their effect on the sensory properties of 3D printed pureed carrots. K E Y W O R D S additive manufacturing, dysphagia, sensory properties, trained panel 1 | INTRODUCTION 3D printing technology represents a new paradigm for the development and production of food and holds significant potential as a solution to food intake challenges (Pallottino et al., 2016). The first application of 3D printing was by researchers from Cornell University using extrusion properties (Malone & Lipson, 2007). 3D printing is a form of technology where the preparation and printing processes must be precise. Before printing, food ingredients must be in a useable form; for instance, a powder, a liquid, or puree (Berman, 2012). This processing is considered the pre-treatment step and may also include the addition of certain hydrocolloids or micronutrients. The ingredients are then extruded as a fine thread through the printer's nozzle as it moves in X, Y, and Z directions (Liu, Liang, Saeed, Lan, & Qin, 2019). The extruder, also known as the print head, pushes material out of the printer and onto the printing bed. Both the bed and the extruder can be configured to various temperatures depending on the desired printing result (Sun, Zhou, Huang, Fuh, & Hong, 2015). The 3D printer extrudes the ingredient(s) layer by layer until a 3D object is formed. Several layers later, a food product is created based on a recipe file selected from the printer's controller software (Berman, 2012). This rapid prototyping method is quite complicated, with various command codes and files; however, with proper planning, a 3D structure can be printed efficiently with minimal human effort (Vancauwenberghe et al., 2017). Many food products have already been developed using 3D printing: chocolate structures (

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Study on 3D printing of orange concentrate and material characteristics

Cited by 66 publications

References 40 publications

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum

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